Diabetic Chili Corn And Peppers - Fat 2g, Carb 21g
Ingredients:
1 tsp vegetable oil
1/2 cup chopped onion
2 cups fresh whole-kernel corn, or 1 (10 oz) pkg whole-kernel corn
1 small red bell pepper, diced
1 small green bell pepper, diced
1/2 tsp hot dried chili pepper
1/4 cup tarragon or white wine vinegar
In a large, non-stick skillet, heat oil and cook onion until translucent.
Place vegetables in skillet and stir-fry 2 minutes. Stir in chili
pepper and vinegar, cooking just long enough to warm through.
Makes 4 servings.
Nutritional Information Per Serving: calories, 96; fat, 2 g; sodium, 6 mg; protein, 3 g; carbohydrates 21 g.
Diabetic Exchanges: 1 starch/bread, 1 vegetable
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